Banana Walnut Muffins with a Demerara Top
Inspired by techniques from America's Test Kitchen.
Moist banana muffins full of toasted walnuts, with a crackly demerara top.
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Method
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Equipment
- 12-hole muffin tin
- butter or oil for greasing
- 2 mixing bowls
- balloon whisk
- fork
- dry frying pan
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 273 kcal |
| Protein | 4.7 g |
| Carbohydrate | 39.9 g |
| of which sugars | 18.3 g |
| of which free sugars | 13.4 g |
| Fat | 11.1 g |
| of which saturates | 1.2 g |
| Fibre | 2 g |
| Salt | 0.71 g |
Protein per 100 kcal
1.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 12 servings
Muffins
- 260 g plain flour
- 1 tbsp baking powder
- ½ tsp bicarbonate of soda
- 3 g fine sea salt or table salt about ½ tsp
- 4 very ripe large bananas, mashed
- 140 g light brown sugar
- 2 large eggs
- 75 ml neutral oil (sunflower or rapeseed)
- 2 tsp vanilla
- 80 g walnuts, toasted and chopped
Topping
- 25 g demerara sugar about 2 tbsp
- 1
Heat. Heat the oven to 220 °C (200 °C fan) and grease the tin. Whisk the flour, baking powder, bicarbonate of soda and salt in a medium bowl.
- 2
Banana. Mash the bananas in a large bowl with a fork until mostly smooth. Whisk in the light brown sugar, eggs, oil and vanilla.
- 3
Mix. Add the flour mix and whisk just until no dry patches remain, then stir in about three-quarters of the toasted walnuts.
- 4
Fill. Divide between the 12 holes; they will be very full. Scatter the rest of the walnuts and the demerara over the tops.
- 5
Bake. Bake 14-18 min, until the tops are deep golden and a cocktail stick comes out clean.
- 6
Cool. Leave in the tin for 10 min, then move to the rack for at least 5 min before eating.
Storage
Keep in an airtight box at room temperature for up to 3 days, or freeze for up to 1 month. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
